Normally my breakfast is pretty boring. I eat scrambled eggs, oatmeal, and drink some coffee (half-caff). ;) I was determined to find something different that would please not just my no sugar added palate, but my husband's desire for some normal food. Lol.
i actually made this 2 different ways, one with whole wheat pastry flour and one with gluten free. I also want to try it without adding the sugar, so I will update as soon as I do. I did use coconut sugar which is better on the glycemic index than cane sugar. It's also less sweet, but no one can tell.
This recipe is husband approved, regular and gluten free, and toddler approved.
1 tbsp ground flax seed + 3 tbsp water ("flax egg")
5 medium sized bananas, mashed (approx. 1 3/4 cup)
1/4 cup maple syrup
1/4 cup coconut oil, melted
1/3 cup cane sugar or coconut sugar
1 tsp vanilla extract
1 tbsp apple cider vinegar
1 tsp cinnamon
1/2 tsp salt
1 1/2 tsp baking powder
1 1/2 cups quick oats
1/2 tsp baking soda
1 cup white whole wheat flour OR gluten free flour (I used Trader Joe's)
1. Preheat the oven to 360 degrees. Lightly oil an 8x8 pan.
2. In a small bowl, stir flax and water. Set aside to thicken and make your "flax egg".
3. Mash bananas in a large bowl. I used a cocktail muddler, but a fork works. Add in "wet" ingredients: maple syrup, melted coconut oil, sugar, vanilla, apple cider vinegar, cinnamon, salt, and baking powder.
4. Give "flax egg" an extra stir so it's fully combined. It will still be a little grainy. Add to wet ingredients. Whisk or use an electric mixer until smooth.
5. Add oats. Stir.
6. In a small bowl, mix flour and baking soda, then add to the rest of the ingredients. Gently fold in with a spatula until combined. Let rest 1 minute.
7. Add to pan and smooth the top.
8. Bake 35-40 minutes or until a toothpick in the center comes out clean. (Our magic time was 38 minutes).
The original recipe credit goes to Cesar's Kitchen.